Chocolate/ Classic Desserts/ Cookies/ Dessert/ Mini Desserts

Classic Whoopie Pies

March 19, 2018

This is a classic and easy whoopie pies recipe. It is made of soft, moist chocolate round cakes sandwiched with a sweet, creamy, fluffy filling.

whoopie pies

What is Whoopie Pie?

The best way to describe a whoopie pie is that it’s a mini chocolate cake sandwich in cookie form. It is made of two round pieces of chocolate cake, with a creamy filling or frosting sandwiched between them. A traditional filling is a marshmallow filling, but different kinds of buttercream are widely used too. The original and most commonly used flavor of whoopie pies is chocolate, but you can find other flavors such as pumpkin, or vanilla. The batter is soft, something between a cake batter and a cookie dough, and the texture of the cake is tender. Whoopie pies taste like a really good frosted chocolate cake. 

Whoopie Pie Origin

Whoppie pies are a New England classic and a Pennsylvania Amish tradition, and they are one of Maine’s most loved food. These days they are widely sold throughout the United States and other places around the world. Whoopie pies were sold ever since 1925, which only shows how good they are, otherwise they wouldn’t stick around for that long.

whoopie pies

How to Make The Best Homemade Whoopie Pie

I’ve tried several different recipes for homemade whoopie pies, and my favorite is the classic, traditional one. It’s seriously chocolatey, because there’s a lot of cocoa powder in it, and it’s so tender, it will almost melt in your mouth.

The cakes are made by creaming butter and sugar, adding egg, vanilla, and buttermilk, then dry ingredients such as flour and cocoa powder. The batter will be quite sticky and soft, but it won’t spread much during baking as it has enough baking soda to provide lift and enough flour to stay intact.

I use a medium ice cream scoop to scoop out the batter. It’s less messy, and makes life easier. It also keeps the cookies uniform and even in size. It’s a great standard size and I use it for most my cookies.

You can use a whoopie pie pan if you find it easier to shape the cookies, but if you’re comfortable with baking cookies, you can make them without it.

Cocoa Powder: both unsweetened natural cocoa powder and Dutch-process work well here, so use your favorite kind (I prefer the latter).

Whoopie Pie Filling: Choose Your Favorite

You know how I like everything to be perfect, right? I couldn’t choose just one filling, so I’m going to give you 4 options to choose from. The one that you’ll see in the recipe is a marshmallow filling, which is classic, made easy with a marshmallow cream such as Marshmallow Fluff. But if you don’t have this ingredient on hand, or prefer a different filling, I have 3 more options for you. That’s not to confuse you, just to help you. All of them are delicious and usually found in classic chocolate whoopie pie recipes.

  • Classic vanilla buttercream frosting – this is a classic vanilla buttercream that’s simple and easy to make. I love this recipe because it isn’t overly sweet compared to other recipes.
  • Cream cheese frosting – I prefer cream cheese frosting over classic buttercream most of the time, but that’s just me. I think it’s a perfect match to chocolate whoopie pies.
  • Swiss meringue buttercream – this is more for the advanced baker, so if you feel like you can do this, definitely go for it. It has an amazing flavor and texture, and it’s similar to the traditional marshmallow filling found in whoopie pies. You only need half the amount of this recipe (or maybe even less, but just lick the rest straight from the bowl).

whoopie pies

5 from 6 votes
whoopie pies
Whoopie Pie Recipe
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
YIELD: 12 whoopie pies
 
Refer to above post for more filling ideas!

Ingredients
Cakes:
  • 1 and 3/4 cups (250g) all-purpose flour
  • 2/3 cup (65g) unsweetened cocoa powder
  • 1 and 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar (or brown sugar)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
Marshmallow Filling (or choose another filling, read above post)
  • 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
  • 2 cups Marshmallow Fluff
  • 1 cup (115 g/4 oz.) powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt
Instructions
  1. Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.

  3. Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
  4. Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
  5. Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
  6. Store in the fridge, well covered, for up to a week. Serve at room temperature.
The best whoopie pies recipe with 3 optional fillings: marshmallow, buttercream, or cream cheese.

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25 Comments

  • Reply
    Elle
    May 16, 2018 at 6:50 am

    I want to try making whoopie pies and these look really good! What filling do you recommend for me to use if I will serve these goodies in a buffet style party. My family is huge and every party is buffet style. These would definitely look impressive on a buffet table. And so I’m wondering which filling will hold up the best? THanks!!!

    • Reply
      Shiran
      May 18, 2018 at 3:17 pm

      Hi Elle, all of them should hold up well, so you can use the one that you like best! If you want a classic whoopie pie, go for the marshmallow filling.

  • Reply
    Diana
    October 16, 2018 at 8:12 am

    Hello!! Im gg to try this soon. Quick question, instead of using an ice cream scoop, can i pipe them?

    • Reply
      Shiran
      October 16, 2018 at 1:39 pm

      Hi Diana, you can pipe the batter into circles, or just use a regular spoon.

  • Reply
    Tabitha
    October 16, 2018 at 3:08 pm

    I have found that muffin top tins are good for getting uniform shapes and sizes of the cakes.

  • Reply
    Karen Leger
    November 12, 2018 at 3:28 pm

    Hi Shiran,
    My oldest son gives a Christmas party For our family. The first one was in the mountains of New England, The second was in Conneticut mountains , this one will be on the Lake of North of Carolina. There will be my two children, five grand children with their betterhalfs, and five great grand trying your Whoopie Pies. Last year my two granddaughters and I made apple squares, Now they want to do Whoopie pies!
    I hope you have a Merry Christmas!! I know I will. Thanks to you! Karen

  • Reply
    Jessie Cairns
    November 25, 2018 at 7:51 pm

    Hello,

    The recipe says add eggs but only calls for one. Can you clarify?

    • Reply
      Shiran
      November 27, 2018 at 6:05 am

      It’s just a typo, sorry about that! You need to use 1 egg.

  • Reply
    Kirsty
    December 16, 2018 at 8:27 am

    Hi there. I am just wondering if this recipe can be doubled? Thanks!

    • Reply
      Shiran
      December 18, 2018 at 8:01 am

      Of course!

  • Reply
    Sonia
    January 13, 2019 at 1:44 pm

    hi, i want to try this recipe and if i want to make red velvet version of it can i just add red food coloring or do i have to decrease the amount of cocoa powder first ?

  • Reply
    Carrie
    February 1, 2019 at 3:27 pm

    Can these be frozen after they’re made?

  • Reply
    Mary
    February 9, 2019 at 12:51 pm

    The butter and sugar didn’t get light and fluffy – now after adding the he egg and buttermilk it looks curdled. Is it ok to add dry ingredients now?

    • Reply
      Shiran
      February 10, 2019 at 8:43 am

      Yes, it’s ok!

  • Reply
    MissyT
    February 18, 2019 at 1:58 pm

    I found this recipe from a random Google search last night. I made them this morning, and I just can’t tell you how much my husband and I love them! They are moist and so flavorful! I wish I could attach a picture because they’re pretty too! Thank. You so much, Shiran, so happy I discovered you.

  • Reply
    Patricia Angel
    February 22, 2019 at 5:22 pm

    quick question, how would you recommend using the cake recipe above for a change of flavor? Say from the chocolate to pistachio, coconut, banana, strawberry, lemon, or carrot? Not sure how to convert the recipe so I still get the texture but can play with different flavors. Thanks so much for your time, Patricia

  • Reply
    Kerrielyn blokkeerus
    February 23, 2019 at 6:52 pm

    This is due to the ingredients being different temperature… when baking all ingredients need to be at room temperature unless stipulated other wise.
    And yes you can still use if split… flour usually pulls ingredients back together

  • Reply
    melody deruyter
    March 5, 2019 at 9:27 pm

    OMG!! I made these for the first time as a birthday treat for work. They are AMAZING. I have a feeling that these will be my go to dessert. I LOVE chocolate, and these pies are so moist and flavorful. Thanks for sharing your recipe

  • Reply
    Noraini
    April 7, 2019 at 1:24 pm

    Hi, can I subtitute the buttermilk to something else?

    • Reply
      Mallory Watkins
      May 6, 2019 at 8:43 am

      You can make your own: 1 Tblsp vinegar to 1 c. milk. Let sit for 10 minutes (I usually make it at the beginning of a recipe, then add it when it comes up). It should be a bit curdled when you pour it in.

  • Reply
    Barbara
    April 12, 2019 at 5:33 pm

    Thinking of incorporating peanut butter into the filling. Would you recommend I do that with the buttercream filling or the cream cheese filling? What proportions would you use? Thanks!

    • Reply
      Shiran
      April 15, 2019 at 2:13 am

      You can use this recipe for peanut butter frosting.

  • Reply
    Donna
    April 26, 2019 at 4:46 pm

    Thanks for the recipe Shiran, these Whoope pies were so much fun to make, not to mention incredibly decadent. In Australia we don’t have marshmallow fluff so I made some and it was worth the effort as the combination of the fluffy chocolate pies and the sweetness of the dense marshmallow filling is a perfect combination. I have a Country Estate in Tasmania and I’ll be sure to include a miniature version of these when we serve High Tea to guests. Thank you.

  • Reply
    Judy M Hubbard
    April 27, 2019 at 9:40 am

    Made these this morning. First time ever making Whoopie Pies. I’ve only ever had the store bought variety. Mine turned out exactly like your picture and I am so happy. They are so yummy. Thank you for this recipe!

  • Reply
    Rachel
    May 4, 2019 at 2:28 pm

    This recipe is FANTASTIC! I made it gluten free using Bob’s Red Mill 1 to 1 gluten free flour and used the Swiss meringue butter cream they came out perfect. It’s the first time I have ever made whoopie pies and feel no need to experiment with other recipes!

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